5 Beef Grading and EvaluationPhoto courtesy of the American Meat Science Association

6 Carcass Quality Grading1 Assumes that firmness of lean is completely developed with the degree of marbling and that the carcass is not a “dark cutter.”2 Maturity increases from the left to right (A through E).3 The A maturity portion of the figure is the only portion applicable to bullock carcasses.Photo courtesy of the American Meat Science Association

10 Average Ribeye/Hot Carcass WeightMeasuring Fat ThicknessExternal fat thickness is measured at the 12th/13th rib interface, perpendicular to the outside surface of the carcass at a point ¾ of the length of the ribeye from its chine-bone end.Measuring Ribeye AreaA grid calibrated in 0.1 sq. in. units may be used to measure the area of the ribeye muscle at the 12th/13th rib interfaceAverage Ribeye/Hot Carcass WeightPhotos courtesy of the American Meat Science Association